Roasted Red Pepper and Tomato Soup with Smoked Paprika
A vibrant, smoky soup that transforms fresh tomatoes and red bell peppers through roasting and broiling for deep, caramelized flavors. The combination of mixed heirloom tomatoes, aromatic shallots, and smoked paprika creates a rich, velvety base that's perfect for cool weather dining. The roasting process intensifies the natural sweetness of the vegetables while adding subtle char notes that distinguish this version from simple stovetop preparations. Finished with fresh basil and a touch of red wine vinegar for brightness, this comforting soup works beautifully as a starter for dinner parties or a satisfying lunch with crusty bread.
Ingredients
- 2 red bell peppers, destemmed and cut into quarters
- 3 lbs fresh ripe tomatoes, mix of romas, heirlooms, cherry tomatoes
- 3 shallots, peeled and sliced in halfonion1:1vegetarianvegan
cut into quarters
- 1 tablespoon extra virgin olive oil, divided
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 ½ cups vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- fresh basil leaves
Instructions
- 1
Heat oven to 450F degrees
- 2
Place parchment paper on a baking sheet and arrange tomatoes and bell peppers skin side up with shallots
- 3
Brush vegetables with olive oil and sprinkle with salt
- 4
Roast for 20 minutes in the middle of the oven
- 5
Turn oven to broil for 3-5 minutes to get a light char
- 6
Saute garlic and red pepper flakes with remaining olive oil for 1 minute, stirring frequently
- 7
Add roasted vegetables, cooked garlic, salt, and smoked paprika to a blender and blend until smooth
- 8
Pour into a medium pot and add broth and red wine vinegar
- 9
Adjust seasonings with salt and pepper to taste
- 10
Warm to a simmer and serve
- 11
Top each bowl with fresh basil leaves and garnishes of choice
Tips
Watch parchment paper carefully during broiling to prevent burning while achieving the desired char on vegetables.
For extra smooth texture, strain the soup through a fine mesh sieve after blending to remove any remaining pieces.
Make soup up to 3 days ahead and reheat gently, adding extra broth if it thickens too much during storage.
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 3 days ahead and reheated gently
Serve hot with crusty bread, grilled cheese, or crackers
Common Mistakes
Use parchment paper during broiling to prevent burning while getting char on vegetables
Don't skip the roasting step as it develops essential caramelized flavors
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use canned tomatoes instead of fresh?
Yes, but fresh tomatoes provide better flavor when roasted. If using canned, reduce roasting time and add them in the last 10 minutes.
What if I don't have smoked paprika?
Regular paprika works but you'll lose the smoky depth. Add a pinch of chipotle powder or liquid smoke for similar flavor complexity.
How long does this soup keep frozen?
Freeze up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently, stirring occasionally to prevent separation.